Tempeh stew: a vegan main course with a surprising flavor!

Tempeh stew is a tasty and easy to prepare second course, ideal for a family dinner for your vegan diet.

If you are looking for a second course that can bring flavors and delicacies to your table, but which is natural and suitable for a vegan diet at the same time, then you absolutely must try this delicious tempeh stew.

The protagonist of the dish is tempeh, a food obtained from yellow soybeans and which is an excellent substitute for meat , so much so that it has earned the nickname of soybean meat . In this recipe we will accompany it with vegetables that we will cook with tomato puree in a pan and we will serve it with fresh chopped parsley, which will add flavor and color to the dish.

Let's see how to make this 100% VEG stew!

Preparation of gravy stew with tempeh

1. Start tending to all the vegetables. Clean the onion and cut it roughly, wash and clean the carrot and peel the potato, then cut the vegetables into cubes .
2. Also cut the leeks into rings, eliminating the dark and hard parts, and put all the vegetables in a pan with two tablespoons of extra virgin olive oil.
3. Cook everything well, then add a few ladles of vegetable broth and cook for 15 minutes, allowing the vegetables to soften .
4. At this point, cut the tempeh into small pieces of medium size, and add it to the vegetables. Salt and pepper to taste and finally pour the tomato puree . Add a pinch of sugar to remove the acidity of the tomato and cook for another 20 minutes, stirring occasionally with a wooden spoon.
5. Once ready, serve your tempeh stew with chopped fresh parsley and sesame seeds. Enjoy your meal!

And if you want to discover other similar recipes, then you absolutely have to try our recipes with tempeh , a really delicious and 100% VEG food!

storage

We recommend keeping the vegan stew in the fridge, for a maximum of 2-3 days , inside a special container with a lid. We do not recommend freezing in the freezer.

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